Serves 4
45 min
Pan-Roasted Chicken with Harissa Chickpeas
Recipe GLPR1d882ad8460364
Succulent skin-on chicken thighs are seared until golden, then roasted over a vibrant bed of chickpeas braised in harissa paste, tomato, and aromatic spices. This North African-inspired one-pan dish balances heat, depth, and brightness with fresh parsley and lemon. Perfect for a flavorful, protein-rich dinner.
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Ingredients
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper to taste
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 15-ounce cans chickpeas, rinsed and drained
1/4 cup harissa paste
1/2 cup low-sodium chicken broth
1/4 cup fresh flat-leaf parsley, chopped
Lemon wedges for serving
Directions
Preheat your oven to 425°F. Place a large ovenproof skillet over medium-high heat and add the olive oil. While the oil heats, generously season the chicken thighs on both sides with kosher salt and freshly ground black pepper.
Working in two batches to avoid crowding, carefully place the seasoned chicken thighs skin-side down in the hot skillet. Sear for about 5 minutes until the skin is golden and crispy, then flip and cook the other side for another 5 minutes. Transfer the browned chicken to a plate and set aside.
Pour off most of the rendered fat from the skillet, leaving about 1 tablespoon. Add the finely chopped onion and garlic to the skillet and cook, stirring frequently, for about 3 minutes until the vegetables soften and become fragrant.
Stir in the tomato paste and cook, stirring constantly, for about 1 minute until it darkens slightly and caramelizes a bit. This deepens the flavor.
Add the rinsed chickpeas, harissa paste, and chicken broth to the skillet. Stir well to combine everything evenly. Bring the mixture to a gentle simmer over medium heat.
Arrange the seared chicken thighs skin-side up on top of the simmering chickpea mixture. Transfer the entire skillet to the preheated 425°F oven and roast for 20 to 25 minutes, until the chicken is cooked through with an internal temperature of 165°F at the thickest part of the thigh.
Remove from the oven and sprinkle the fresh chopped parsley over the top. Serve the pan-roasted chicken and chickpeas directly from the skillet, with lemon wedges on the side for squeezing over individual portions.
